<p>Kefiran merupakan eksopolisakarida (EPS) yang bisa dihasilkan oleh bakteri asam laktat yang terdapat dalam biji kefir (kefir grains). Kefiran bisa diaplikasikan sebagai pengental, penstabil, pengemulsi, gelling agent, serta dapat pula dibuat menjadi film. Whey keju merupakan limbah produksi keju yang bisa dimanfaatkan sebagai sumber karbon oleh mikrobia karena mengandung laktosa dalam jumlah yang tinggi. Tujuan dari penelitian ini adalah karakterisasi kimia whey limbah keju, enumerasi total bakteri, bakteri asam laktat (BAL) dan yeast yang ada dalam kefir grains, serta mengetahui perubahan berat biomassa, kadar asam laktat, nilai pH , kadar laktosa, dan rendemen kefiran setelah fermentasi limbah whey keju oleh kefir grains. Fermentasi dilakukakn pada suhu ruang dan suhu 37 C selama 72 jam, tiap 24 jam dilakukan analisis. Hasil penelitian menunjukkan bahwa whey keju mempunyai kadar air 93,42%, kadar abu 0,46%, kadar asam 0,22%, kadar protein 0,76%, kadar laktosa 5,4%, dan nilai pH 4,60. Jumlah populasi total bakteri dalam kefir grains adalah 8,6 x 10 8  CFU/g, bakteri asam laktat sebesar 1,2 x 107CFU/g, dan yeast sebesar 1,9 x 10 8 CFU/g. Selama proses fermentasi perubahan berat biomassa kefir grains tidak signifikan. Kadar asam laktat meningkat, disertai dengan penurunan pH dan penurunan kadar laktosa. Rendemen kefiran mengalami penurunan dengan semakin lamanya waktu fermentasi. <br />Kata kunci : kefiran, eksopolisakarida, kefir grains, whey keju</p><p> </p>

The fig (ficus carica) leaves contain various active compounds such as flavonoids, phenols, tannins, and quercetin. The fig leaf is used as raw material for making tea. In the manufacture of green tea the blanching process is carried out to inactivate the enzyme polyphenol oxidase. The purpose of this study was to determine the effect of blanching and the age of leaves on the physical characteristics (color), chemical characteristics (moisture content, total phenol, tannin content, and antioxidant activity), and sensory characteristics (color, taste, aroma, and overall). Fig leaf tea was processed following the processing of green tea, namely withering, rolling, drying and sorting. The study used two factors, namely blanching duration (0.5,10,15 minutes) and the age of leaves (young leaf : pick leaf 2 and 3 and mature leaf : pick leaf 4 and 5). The results showed that blanching duration and the age of leaf significantly affected physical (color steeping) and chemical characteristics (water content, phenol, tannin, and antioxidant activity) of fig leaf tea. The longer blanching the lower L value and a value while the b value will be higher. The longer blanching, the lower the chemical characteristics (water content, phenol, tannin, and antioxidant activity) of fig leaf tea. The older the leaves (pick leaf 4 and 5) increased the L value, but decreased the a and b value. The older the leaves the moisture content, tannin content, and antioxidant activity of fig leaf tea decreased. The sensory characteristics, blanching duration did not significantly affect the liking of colors and aromas but significantly affected the liking level of taste and overall of the fig leaf tea. The age of leaves did not significantly affect the liking level of color, aroma, and overall, but significantly affected the liking level of the taste of the fig leaf tea.

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lactose, proteins and minerals. This study aims to determine the effect of variations in incubation time and<br />sucrose concentration on the probiotic drink characteristics made from whey. This study uses Completely<br />Randomized Design (CRD) with two factors, variation of incubation time (24 and 36 hours) and sucrose<br />concentration of (8%; 10%; 12%) on the probiotic whey drink. Probiotic starter cultures used are Lactobacillus<br />acidophillus and Bifidobacterium longum IFO ATCC 13951 15 708 with ratio of 1: 1. Analysis was performed<br />on viscosity, lactic acid levels, pH, antioxidant activity, total lactic acid bacteria and sensory characteristics.<br />The results showed that the selected formula based on hedonic test is probiotic whey drink with 36-hour<br />incubation time and 12% sucrose concentration. Probiotic whey drink has characteristics namely viscosity 6.578<br />cP, 0.453% lactic acid levels, pH 4.36, the antioxidant activity of 19.409%, and total lactic acid bacteria 7.4 x<br />109 cells / ml.

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